Cactus Fruit & Orange Sauce

cactus-fruit-sauce

Hey guys! As y’all know, I love to try new things.  Last week, I spotted some Cactus Fruit (aka Prickly Pears) and decided to have a go at cooking them. I’ve tried them before, raw in a salad, but never cooked. They have a taste like a sweet ripe kiwifruit. This recipe takes advantage of the sweet tropical taste, pairing it with orange and ginger. It’s great with chicken, turkey or … Continue reading

Eastern Spice Crusted Lamb Shoulder

eastern-spice-lamb

Hey guys! As you know, I absolutely love eating lamb whenever I can get my hands on it. I’m from New Zealand and i’m pretty sure it’s genetic! Today’s recipe is a spicy Eastern inspired lamb shoulder. This is one of the better value cuts of lamb – It’s got the most meat for your dollar, and a good amount of bones for broth. (Or very lucky pets) As always, … Continue reading

Beef Heart & Parsnip Stew

beef-heart-stew

Hey guys. Today’s recipe is quite literally a hearty beef stew. This budget cut of organ meat has a slightly bad reputation, but it really isn’t that different from other muscle meats, like flank steak. It’s very dense and nutritious with a rich beefy flavour. I paired it with some strong spices and some sweet parsnips to balance out the meaty mineral flavour. It’s also a one pot dish, super … Continue reading

Roast Quail & Peach Salad

quail-salad

Hey guys, today’s recipe is a bit of a change, being a bit leafier than usual. Two quails, spatchcocked and roasted with peaches and clementine orange juice.  The fruit adds a sweet, fragrant taste to add something more to your salad! Feel free to swap out the leafy greens I used – I’m simply a fan of Swiss chard, but spinach or kale would work just as well. Quails are … Continue reading

Peachy Vanilla-Ginger Sauce

peach-ginger-sauce

Hey guys, this recipe is a simple one to help you use up the deluge of peaches on the shelves right now. It stores well, frozen or jarred. (Pictured with dry pork riblets) A balanced, mild but sweet peach and ginger sauce, with hints of vanilla and cinnamon. It goes amazingly well with pork and chicken, but also with desserts! I’ve used it as tart/pie filling too (add pectin). Makes … Continue reading

Pineapple Coconut Cinnamon Popsicles

pineapple-cin pops

Hey guys. It’s the end of summer, booo! But I made popsicles…so…YAYYY! Popsicles don’t have to be loaded with sugar and nasty sweeteners, you can make your own with this creamy coconut base. Obviously you need popsicle molds for this recipe. (Time for a dollar store run. I got mine from IKEA though, for about $6 CAD for a set of six.) This one is sweetened with Pineapple juice and … Continue reading

Lemongrass & Pork Belly Soup with Dandelion Greens

lemongrass pork belly soup

Hey guys, this week I got my paws on some fresh lemongrass stalks, so I decided to make something Thai inspired. This is directly influenced by tom gai soup. A good helping of lemongrass, ginger and coconut. Instead of chicken, I tried pork belly, with some great results. this recipe is a one pot dish – set it and forget it for an hour, and return to a flavourful, comforting … Continue reading

Roasted Ham Hocks + Dandelion Greens

roast ham hocks

Hey guys. Ham hocks have been a traditional cut for centuries, but they’re good for more than just pea and ham soup! I paired this with some rosemary and fried dandelion greens, for an low effort lunch. Serves 2 You will need: 2-3 sprigs rosemary 4 ham hocks (also called pig knuckles, ankles or pork hocks) 1t salt 1c red wine 2 bunches dandelion greens (roughly a handful for each … Continue reading

Lime & Butter Herring w/ Paleo Garlic Mayo

lime-herring

Hey guys, today’s recipe is a simple way to kick up a common fish: Herring. This dainty, delicate tasting fish is cheap, widely available and a cinch to prepare.  In keeping with my seasonal cooking theme, I stuffed it with sliced key limes and butter, and crusted it with flaky sea salt, for a beachy flavour. Serves 2. You will need: 4 whole herring, cleaned, gutted and de-scaled Sea salt … Continue reading

Braised Baby/Bay Scallops with Tomato, Onion & Tarragon

baby-scallops

Hey guys. As y’all know, I make it a habit to try cooking new stuff as often as I can. This time, I tried scallops. Being a big fan of Gordon Ramsay’s shows, I was rather terrified of overcooking them. Or under-cooking them. I was pretty nervous that i’d screw them up! Thankfully, they turned out perfectly. Baby/Bay scallops are also an easier place to start with scallops, as they … Continue reading